“My advice to you is not to inquire why or whither, but just enjoy your ice cream while it’s on your plate.” – Thornton Wilder
Summer seems to be here in the Philippines! The sun’s hotter, there is not much rain, and the malls are now selling swimwear and sunscreen more than ever! It’s the season for buko juice, tan lines and ice cream!
I am not that into sweet foods but ice cream is something I have always loved. I got it from Mom. She can finish a pint in one sitting (we only have ice cream occasionally) and she taught me to sprinkle it with cornflakes to have something to bite into. Plain, smooth ice cream is not our thing. The chunkier, the better!
Despite my disappointment in my attempt with Gemma Stafford’s 3-ingredient coconut cookies (click here for blog post), I still think she has other lovely recipes up her sleeve. I saw her YouTube videos of no-machine ice cream using just whipping cream and condensed milk so I gave it a go. I found her recipe in her Bigger Bolder Baking blog and I decided to make a chocolate ice cream using her base.
I bought myself some whipping cream from Chocolate Lover‘s branch in Makati City as well as some small, white marshmallows. Then, I got myself some condensed milk, cocoa powder (transferred it into a jar already) and some mini chocolate chips.
I whipped up 2 cups of whipping cream until I reached stiff peaks. It did not take long for the cream to get there. Since I used a hand mixer for this one, I’d say about three minutes on high speed? I remember getting impatient because the cream was still too runny. I took my camera with one hand and turned it on and when I looked back, I had stiff peaks already!
Then, I added 14oz of condensed milk and 1/4 cup of cocoa powder. I lightly mixed with a spatula first before going back with the hand mixer because I did not want to powder my face with the cocoa powder. I stopped as soon as it was well incorporated into the whipped cream. It looks a bit light in the picture because of the lighting in the room but it’s actually more chocolatey than that. Reminds me of Wendy’s chocolate frosty though.
Then, I folded in some chocolate chips and not-so mini marshmallows. We want our ice cream chunky!!!
I originally wanted to make chocolate rocky road ice cream but I did not have nuts on hand so I had to look for something else to put in. No matter what, the marshmallows had to go in! I love those stuff.
Once mixed well, I transferred them to these super cute can containers I also found in Chocolate Lover. So festive! I figured that the can would make it quicker for the ice cream to freeze.
After freezing them for more than six hours, ta-da!
The verdict? It’s yummy but too sweet for my liking. I should probably use just two-thirds of the amount of condensed milk. My taste buds have changed over the years and I cannot finish the amount of ice cream I used to eat in one sitting as a child. I did remember Gemma saying she used a fat-free type of condensed milk because it was not as sweet. Unfortunately, there’s no such thing here in the Philippines.
There I have it! My very own chocolate ice cream that I whipped up myself. It’s sweet, very rich, and really cooling for a hot summer day! I am not planning to eat a pint in one sitting though. Hahaha…
I want to try making strawberry ice cream next. What other flavors would be nice?